{"product_id":"textural-characteristics-of-world-foods-isbn-9781119430698","title":"Textural Characteristics of World Foods","description":"\u003cp\u003e\u003cb\u003eA complete guide to the textural characteristics of an international array of traditional and special foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIt is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia.\u003ci\u003e \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eTextural Characteristics of World Foods \u003c\/i\u003eis the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides an overview of the textural characteristics of a wide range of foods\u003c\/li\u003e \u003cli\u003eIncludes descriptions of textures and key points of flavor release\u003c\/li\u003e \u003cli\u003eExamines the relationships between the texture, taste, and aroma of each food presented\u003c\/li\u003e \u003cli\u003eIs structured by geographic region\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eRich with essential insights and important research, \u003ci\u003eTextural Characteristics of World Foods\u003c\/i\u003e offers all those working in food science and development a better picture of texture and the multifaceted role it can play.\u003c\/p\u003e \u003cp\u003eList of Contributors xix\u003c\/p\u003e \u003cp\u003ePreface xxiii\u003c\/p\u003e \u003cp\u003eForeword xxv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eI.1 Why\/How\/What Do we Eat? xxvii\u003c\/p\u003e \u003cp\u003eI.2 Terms for Texture\/Taste\/Aroma Related to Diverse Foods\/Recipes xxviii\u003c\/p\u003e \u003cp\u003eI.3 Universality and Diversity xxix\u003c\/p\u003e \u003cp\u003eI.4 Wonderful Diversity of World Foods xxx\u003c\/p\u003e \u003cp\u003eI.5 Some Pitfalls in Texture Studies xxxii\u003c\/p\u003e \u003cp\u003eI.6 About This Book xxxiii\u003c\/p\u003e \u003cp\u003eReferences xxxiv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Food Texture – Sensory Evaluation and Instrumental Measurement 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKaoru Kohyama\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1.1 Introduction: History of Food Texture Studies 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.2 Three Methods of Texture Evaluation 3\u003c\/p\u003e \u003cp\u003e1.3 Methodologies in Sensory Evaluation of Texture 4\u003c\/p\u003e \u003cp\u003e1.4 Instrumental Measurements of Food Texture 6\u003c\/p\u003e \u003cp\u003e1.5 Sound Effects 8\u003c\/p\u003e \u003cp\u003e1.6 Visual Cues and Flavor Release 9\u003c\/p\u003e \u003cp\u003e1.7 Concluding Remarks 9\u003c\/p\u003e \u003cp\u003eReferences 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I North America 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2 Food Textures in the United States of America 17\u003cbr\u003e\u003ci\u003eAlina Surmacka Szczesniak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 17\u003c\/p\u003e \u003cp\u003e2.2 Texture and the American Consumer 17\u003c\/p\u003e \u003cp\u003e2.3 Role of Texture in Food Quality and Acceptance 18\u003c\/p\u003e \u003cp\u003e2.4 Factors Shaping Attitudes to and Acceptance of Texture 18\u003c\/p\u003e \u003cp\u003e2.5 Liked and Disliked Textural Characteristics 20\u003c\/p\u003e \u003cp\u003e2.6 Textural Contrast 23\u003c\/p\u003e \u003cp\u003e2.7 Contemporary Trends 23\u003c\/p\u003e \u003cp\u003eReferences 25\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes ‐ Tribute to Alina 27\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 The Protocols for Developing a Texture Lexicon 27\u003c\/p\u003e \u003cp\u003e3.2 Texture Profiles and Evaluation Protocols for Selected US Foods 30\u003c\/p\u003e \u003cp\u003e3.3 Potato Chip Texture Example 31\u003c\/p\u003e \u003cp\u003e3.3.1 Serving Protocol 31\u003c\/p\u003e \u003cp\u003e3.3.2 Tasting Protocol 31\u003c\/p\u003e \u003cp\u003e3.3.3 Potato Chip Texture Summary 31\u003c\/p\u003e \u003cp\u003e3.4 Bacon Texture Example 32\u003c\/p\u003e \u003cp\u003e3.4.1 Serving Protocol 32\u003c\/p\u003e \u003cp\u003e3.4.2 Tasting Protocol 32\u003c\/p\u003e \u003cp\u003e3.4.3 Bacon Texture Summary 33\u003c\/p\u003e \u003cp\u003e3.5 Peanut Butter Texture Example 34\u003c\/p\u003e \u003cp\u003e3.5.1 Serving Protocol 34\u003c\/p\u003e \u003cp\u003e3.5.2 Tasting Protocol 34\u003c\/p\u003e \u003cp\u003e3.5.3 Peanut Butter Texture Summary 34\u003c\/p\u003e \u003cp\u003eReferences 35\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 37\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLaurie‐Eve Rioux, Veronique Perreault, and Sylvie L. Turgeon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 37\u003c\/p\u003e \u003cp\u003e4.2 Some Historical Perspectives 37\u003c\/p\u003e \u003cp\u003e4.3 Canadian Eating Habits 38\u003c\/p\u003e \u003cp\u003e4.4 Poutine 39\u003c\/p\u003e \u003cp\u003e4.4.1 History of Canadian Cheese Making 40\u003c\/p\u003e \u003cp\u003e4.4.2 Manufacture of Cheddar Cheese 41\u003c\/p\u003e \u003cp\u003e4.4.3 Cheddar Cheese Composition and Textural Properties 42\u003c\/p\u003e \u003cp\u003e4.5 Maple Products 43\u003c\/p\u003e \u003cp\u003e4.5.1 History of Making Canadian Maple Products 43\u003c\/p\u003e \u003cp\u003e4.5.2 Manufacture of Maple Products 44\u003c\/p\u003e \u003cp\u003e4.5.2.1 Transforming Sap into Syrup 44\u003c\/p\u003e \u003cp\u003e4.5.2.2 Transforming Syrup into Delights of Various Textures 45\u003c\/p\u003e \u003cp\u003e4.5.3 Maple Products Composition and Textural Properties 47\u003c\/p\u003e \u003cp\u003e4.5.3.1 Maple Syrup 47\u003c\/p\u003e \u003cp\u003e4.5.3.2 Maple Taffy 47\u003c\/p\u003e \u003cp\u003e4.5.3.3 Maple Butter 47\u003c\/p\u003e \u003cp\u003e4.5.3.4 Maple Sugar Products 48\u003c\/p\u003e \u003cp\u003e4.5.3.5 Other Maple Products 49\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 49\u003c\/p\u003e \u003cp\u003eReferences 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Middle and South America 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Textural Characteristics of Traditional Mexican Foods 55\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlberto Tecante\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 55\u003c\/p\u003e \u003cp\u003e5.2 Tortillas 55\u003c\/p\u003e \u003cp\u003e5.2.1 Corn Tortillas 56\u003c\/p\u003e \u003cp\u003e5.2.2 Wheat Tortillas 56\u003c\/p\u003e \u003cp\u003e5.2.3 Mechanical Tests 57\u003c\/p\u003e \u003cp\u003e5.2.3.1 Rollability 57\u003c\/p\u003e \u003cp\u003e5.2.3.2 Bending 59\u003c\/p\u003e \u003cp\u003e5.2.3.3 Stress Relaxation in Uniaxial Tension 60\u003c\/p\u003e \u003cp\u003e5.2.3.4 Tensile Strength 60\u003c\/p\u003e \u003cp\u003e5.2.3.5 Penetration or Puncture 61\u003c\/p\u003e \u003cp\u003e5.2.3.6 Kramer Cell 61\u003c\/p\u003e \u003cp\u003e5.3 Alegria (Amaranth Seed Sweet) 62\u003c\/p\u003e \u003cp\u003e5.4 Ate (Fruit Paste) 62\u003c\/p\u003e \u003cp\u003e5.5 Pan de Muerto (Bread of the Dead) 64\u003c\/p\u003e \u003cp\u003e5.6 Queso Cotija (Cotija Cheese) 64\u003c\/p\u003e \u003cp\u003e5.7 Conclusions 66\u003c\/p\u003e \u003cp\u003eReferences 66\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Textural Characteristics of Brazilian Foods 69\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAngelita da Silveira Moreira and Patricia Diaz de Oliveira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Formation of Food Habits in Brazil 69\u003c\/p\u003e \u003cp\u003e6.1.1 Indigenous Influence 70\u003c\/p\u003e \u003cp\u003e6.1.2 Portuguese Influence 70\u003c\/p\u003e \u003cp\u003e6.1.3 African Influence 70\u003c\/p\u003e \u003cp\u003e6.2 Main Raw Materials and Derived Foods 71\u003c\/p\u003e \u003cp\u003e6.2.1 Cassava 71\u003c\/p\u003e \u003cp\u003e6.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018) 72\u003c\/p\u003e \u003cp\u003e6.2.2 Amylaceous Derivatives – Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago 75\u003c\/p\u003e \u003cp\u003e6.2.3 Rice 76\u003c\/p\u003e \u003cp\u003e6.2.4 Beans 78\u003c\/p\u003e \u003cp\u003e6.3 Trends in Dietary Restrictions 82\u003c\/p\u003e \u003cp\u003eReferences 83\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods 89\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGabriel Lorenzo, Natalia Ranalli, Silvina Andres, Noemi Zaritzky, and Alicia Califano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 89\u003c\/p\u003e \u003cp\u003e7.2 Empanadas 90\u003c\/p\u003e \u003cp\u003e7.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas 91\u003c\/p\u003e \u003cp\u003e7.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population 93\u003c\/p\u003e \u003cp\u003e7.2.3 Final Remarks on Empanadas Dough 97\u003c\/p\u003e \u003cp\u003e7.3 Dulce de Leche 98\u003c\/p\u003e \u003cp\u003e7.3.1 Commercial Varieties of Dulce de Leche 99\u003c\/p\u003e \u003cp\u003e7.3.2 Dulce de Leche Texture 99\u003c\/p\u003e \u003cp\u003e7.3.3 Dulce de Leche‐like Product Enriched with Emulsified Pecan Oil 101\u003c\/p\u003e \u003cp\u003eReferences 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Asia 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Textural Characteristics of Japanese Foods 109\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKatsuyoshi Nishinari and Tooru Ooizumi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Rice 111\u003c\/p\u003e \u003cp\u003e8.2 Tofu 113\u003c\/p\u003e \u003cp\u003e8.3 Gomatofu (Sesame Tofu) 114\u003c\/p\u003e \u003cp\u003e8.4 Some Foods with Mucilaginous Texture 115\u003c\/p\u003e \u003cp\u003e8.5 Food for Persons with Mastication Difficulty 115\u003c\/p\u003e \u003cp\u003e8.6 Seafood in Japan 115\u003c\/p\u003e \u003cp\u003e8.6.1 Sashimi and Marinated Products 117\u003c\/p\u003e \u003cp\u003e8.6.2 Surimi Seafood Products 118\u003c\/p\u003e \u003cp\u003e8.6.3 Dried Products 121\u003c\/p\u003e \u003cp\u003eReferences 121\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Textural Characteristics of Chinese Foods 125\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLong Huang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Regional Cuisine\/Foods in China 125\u003c\/p\u003e \u003cp\u003e9.1.1 Shandong Cuisine (Lu Cuisine) 125\u003c\/p\u003e \u003cp\u003e9.1.2 Canton\/Guangdong Cuisine (Yue Cuisine) 125\u003c\/p\u003e \u003cp\u003e9.1.3 Szechwan\/Sichuan Cuisine (Chuan Cuisine) 126\u003c\/p\u003e \u003cp\u003e9.1.4 Hunan Cuisine (Xiang Cuisine) 126\u003c\/p\u003e \u003cp\u003e9.1.5 Jiangsu Cuisine (Su Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.6 Zhejiang Cuisine (Zhe Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.7 Fujian Cuisine (Min Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.8 Anhui Cuisine (Hui Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang‐Uyghur 127\u003c\/p\u003e \u003cp\u003e9.2 Texture Descriptive Terms in Chinese 128\u003c\/p\u003e \u003cp\u003e9.3 Textural Characteristics of Typical Chinese Foods 128\u003c\/p\u003e \u003cp\u003e9.3.1 Crust of Mooncake (Yue Bing, Geppei) 128\u003c\/p\u003e \u003cp\u003e9.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao‐Mai, Shumai) 130\u003c\/p\u003e \u003cp\u003e9.3.3 Texture Modification to Flour‐Based Chinese Foods, Especially Noodle and Glutinous Dumpling 133\u003c\/p\u003e \u003cp\u003eReferences 136\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Textural Characteristics of Indonesian Foods 137\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eOni Yuliarti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Geographical 137\u003c\/p\u003e \u003cp\u003e10.2 Characteristic of Indonesian Diets 138\u003c\/p\u003e \u003cp\u003e10.3 Textural Properties of Indonesian Foods 139\u003c\/p\u003e \u003cp\u003e10.3.1 Gel‐Like Foods – Green Jelly Leaves 139\u003c\/p\u003e \u003cp\u003e10.3.1.1 Botanical 139\u003c\/p\u003e \u003cp\u003e10.3.1.2 Rheological Properties of the Gel 140\u003c\/p\u003e \u003cp\u003e10.3.1.3 The Production of the Gel 143\u003c\/p\u003e \u003cp\u003e10.3.2 Gel‐Like Foods – Seaweeds 143\u003c\/p\u003e \u003cp\u003e10.3.2.1 Botanical 143\u003c\/p\u003e \u003cp\u003e10.3.2.2 Gelation and Rheology of Pudding \u003ci\u003eRumput Laut \u003c\/i\u003e144\u003c\/p\u003e \u003cp\u003e10.3.2.3 Production of Pudding \u003ci\u003eRumput Laut \u003c\/i\u003e146\u003c\/p\u003e \u003cp\u003e10.3.3 Soy‐Based Foods – Tempeh (Fermented Soybeans) 146\u003c\/p\u003e \u003cp\u003e10.3.3.1 Texture Properties of Tempeh 148\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Textural Characteristics of Thai Foods 151\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRungnaphar Pongsawatmanit\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 151\u003c\/p\u003e \u003cp\u003e11.2 Historical and Geographical Background of Thai Food 152\u003c\/p\u003e \u003cp\u003e11.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement 156\u003c\/p\u003e \u003cp\u003e11.4 Health Benefit of Thai Food 160\u003c\/p\u003e \u003cp\u003eReferences 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Textural Characteristics of Malaysian Foods: Quality and Stability of Malaysian Laksa Noodles 167\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLai Hoong Cheng, Yan Kitt Low, A’firah Mohd Sakri, Jia Shin Tai, and Abd Karim Alias\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 167\u003c\/p\u003e \u003cp\u003e12.2 Chemical Composition 168\u003c\/p\u003e \u003cp\u003e12.3 Organoleptic Quality 168\u003c\/p\u003e \u003cp\u003e12.4 Textural Quality 169\u003c\/p\u003e \u003cp\u003e12.5 Factors Affecting Textural Quality of Laksa Noodles 170\u003c\/p\u003e \u003cp\u003e12.5.1 Rice Grain 175\u003c\/p\u003e \u003cp\u003e12.5.2 Aged Rice 175\u003c\/p\u003e \u003cp\u003e12.5.3 Milling Method 175\u003c\/p\u003e \u003cp\u003e12.5.4 Particle Size of Rice Flour 175\u003c\/p\u003e \u003cp\u003e12.5.5 Steaming Process 176\u003c\/p\u003e \u003cp\u003e12.5.6 Blending of Other Starch\/Starches 176\u003c\/p\u003e \u003cp\u003e12.5.7 Extrusion and Boiling 176\u003c\/p\u003e \u003cp\u003e12.5.8 Washing 176\u003c\/p\u003e \u003cp\u003e12.6 Storage Stability 176\u003c\/p\u003e \u003cp\u003e12.7 Nutritional Quality 178\u003c\/p\u003e \u003cp\u003e12.7.1 Gluten Free 178\u003c\/p\u003e \u003cp\u003e12.7.2 Low‐Fat Carbohydrate Choice 178\u003c\/p\u003e \u003cp\u003e12.8 Conclusion 178\u003c\/p\u003e \u003cp\u003eAcknowledgments 178\u003c\/p\u003e \u003cp\u003eReferences 179\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Oceania 181\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Textural Characteristics of Australian Foods 183\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAndrew Halmos, Lita Katopo, and Stefan Kasapis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 183\u003c\/p\u003e \u003cp\u003e13.2 Importance of Mouthfeel and Its Recognition 184\u003c\/p\u003e \u003cp\u003e13.3 Developments in Mouthfeel and Texture Terms 184\u003c\/p\u003e \u003cp\u003e13.4 Typical Meals with Descriptors for the Australian Palate 185\u003c\/p\u003e \u003cp\u003e13.5 Breakfast 186\u003c\/p\u003e \u003cp\u003e13.5.1 Toasted Bread 186\u003c\/p\u003e \u003cp\u003e13.5.2 Cereals with Milk 186\u003c\/p\u003e \u003cp\u003e13.5.3 Coffee 187\u003c\/p\u003e \u003cp\u003e13.5.4 Fried Tomatoes 188\u003c\/p\u003e \u003cp\u003e13.5.5 Steak, Sausages, or Chops 188\u003c\/p\u003e \u003cp\u003e13.5.6 Eggs 188\u003c\/p\u003e \u003cp\u003e13.5.7 Bacon 188\u003c\/p\u003e \u003cp\u003e13.5.8 Spreads 188\u003c\/p\u003e \u003cp\u003e13.6 Lunch or Mid‐Day Meal 189\u003c\/p\u003e \u003cp\u003e13.6.1 Sandwiches with Fillings 189\u003c\/p\u003e \u003cp\u003e13.6.2 Pie, Sausage Roll, or Pastry 189\u003c\/p\u003e \u003cp\u003e13.6.3 Potato Products 189\u003c\/p\u003e \u003cp\u003e13.6.4 Boiled or Steamed Vegetables 189\u003c\/p\u003e \u003cp\u003e13.6.5 Vegetables with Roux 189\u003c\/p\u003e \u003cp\u003e13.6.6 Salads and Dressings 190\u003c\/p\u003e \u003cp\u003e13.6.7 Meat 190\u003c\/p\u003e \u003cp\u003e13.7 Dinner 190\u003c\/p\u003e \u003cp\u003e13.7.1 Soup 190\u003c\/p\u003e \u003cp\u003e13.7.2 Meat in the Form of Chops or Steak 190\u003c\/p\u003e \u003cp\u003e13.7.3 Seafood 190\u003c\/p\u003e \u003cp\u003e13.7.4 Fish 191\u003c\/p\u003e \u003cp\u003e13.7.5 Rice 191\u003c\/p\u003e \u003cp\u003e13.7.6 Vegetables 191\u003c\/p\u003e \u003cp\u003e13.7.7 Chinese‐Style Food 191\u003c\/p\u003e \u003cp\u003e13.7.8 Cheeses 192\u003c\/p\u003e \u003cp\u003e13.7.9 Sweets 192\u003c\/p\u003e \u003cp\u003e13.7.10 Ice Cream 193\u003c\/p\u003e \u003cp\u003e13.7.11 Snacks 193\u003c\/p\u003e \u003cp\u003e13.8 Conclusions 193\u003c\/p\u003e \u003cp\u003eReferences 193\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Central Asia Middle East 197\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Textural Characteristics of Indian Foods: A Comparative Analysis 199\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAmardeep Singh Virdi and Narpinder Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 199\u003c\/p\u003e \u003cp\u003e14.2 Chapati 201\u003c\/p\u003e \u003cp\u003e14.3 Gluten‐Free Chapatis 205\u003c\/p\u003e \u003cp\u003e14.4 Biscuits and Cookies 205\u003c\/p\u003e \u003cp\u003e14.5 Gluten‐Free Cookies and Biscuits 207\u003c\/p\u003e \u003cp\u003e14.6 Noodles 208\u003c\/p\u003e \u003cp\u003e14.7 Gluten‐Free Noodles 210\u003c\/p\u003e \u003cp\u003e14.8 Bread 211\u003c\/p\u003e \u003cp\u003e14.9 Gluten‐Free Bread 212\u003c\/p\u003e \u003cp\u003e14.10 Muffins and Cakes 213\u003c\/p\u003e \u003cp\u003e14.11 Gluten‐Free Muffins and Cakes 214\u003c\/p\u003e \u003cp\u003e14.12 Conclusion 215\u003c\/p\u003e \u003cp\u003eAcknowledgments 216\u003c\/p\u003e \u003cp\u003eReferences 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Textural Characteristics of Traditional Turkish Foods 223\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMahmut Doğan, Duygu Aslan, and Fatima Tahseen Miano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 223\u003c\/p\u003e \u003cp\u003e15.2 Textural Characteristics of Traditional Turkish Meat‐Based Food Products 224\u003c\/p\u003e \u003cp\u003e15.2.1 Sucuk (Turkish‐Type Fermented Sausage) 224\u003c\/p\u003e \u003cp\u003e15.2.2 Pastırma (A Traditional Dry‐Cured Meat Product) 225\u003c\/p\u003e \u003cp\u003e15.3 Textural Characteristics of Traditional Turkish Cheeses 227\u003c\/p\u003e \u003cp\u003e15.4 Textural Characteristics of Traditional Turkish Desserts 231\u003c\/p\u003e \u003cp\u003e15.4.1 Turkish Delight (Lokum) 231\u003c\/p\u003e \u003cp\u003e15.4.2 Helva 232\u003c\/p\u003e \u003cp\u003eReferences 234\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Textural Characteristics of Iranian Foods: Cuisine Signifies Old Historical Identities 237\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBahareh Emadzadeh and Behrouz Ghorani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Iran Geography at a Glance 237\u003c\/p\u003e \u003cp\u003e16.2 The Impact of Geography and History 237\u003c\/p\u003e \u003cp\u003e16.3 Distinctive Features of Persian Cuisine 239\u003c\/p\u003e \u003cp\u003e16.4 Bread 239\u003c\/p\u003e \u003cp\u003e16.4.1 Sangak 240\u003c\/p\u003e \u003cp\u003e16.4.2 Barbari 240\u003c\/p\u003e \u003cp\u003e16.4.3 Taftoon 241\u003c\/p\u003e \u003cp\u003e16.4.4 Lavash 241\u003c\/p\u003e \u003cp\u003e16.5 Rice 242\u003c\/p\u003e \u003cp\u003e16.5.1 Rice‐Based Foods 242\u003c\/p\u003e \u003cp\u003e16.5.2 Rice Cooking 242\u003c\/p\u003e \u003cp\u003e16.5.2.1 Stewing of Rice by Steam 243\u003c\/p\u003e \u003cp\u003e16.5.3 Rice‐Based Sweets and Desserts 243\u003c\/p\u003e \u003cp\u003e16.6 Kebabs 243\u003c\/p\u003e \u003cp\u003e16.7 Lighvan Cheese 244\u003c\/p\u003e \u003cp\u003e16.8 Gaz: A Well‐Known Confectionary 245\u003c\/p\u003e \u003cp\u003e16.9 Doogh: A Fermented Dairy‐Based Drink 246\u003c\/p\u003e \u003cp\u003e16.10 Conclusion 246\u003c\/p\u003e \u003cp\u003eReferences 247\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI Russia 251\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Textural Characteristics of Traditional Russian Foods 253\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNataliia Ptichkina and Nataliia Nepovinnykh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 253\u003c\/p\u003e \u003cp\u003e17.2 Formation History of Russian Cuisine 253\u003c\/p\u003e \u003cp\u003e17.3 Textural Characteristics of Some Traditional Products 255\u003c\/p\u003e \u003cp\u003e17.4 Bread from Rye Flour 255\u003c\/p\u003e \u003cp\u003e17.5 Jellies from Meat and from Fish (Kholodets) 257\u003c\/p\u003e \u003cp\u003e17.6 Soup‐Puree Based on Pumpkin Powder 258\u003c\/p\u003e \u003cp\u003e17.7 Sauces 259\u003c\/p\u003e \u003cp\u003e17.8 Curd Cheese Dishes 261\u003c\/p\u003e \u003cp\u003e17.9 Kissels and Jellied Desserts 262\u003c\/p\u003e \u003cp\u003e17.10 Aerated Desserts 263\u003c\/p\u003e \u003cp\u003eAcknowledgments 265\u003c\/p\u003e \u003cp\u003eReferences 265\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VII Europe 269\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Textural Characteristics of Italian Foods 271\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi, and Silvana Cavella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 271\u003c\/p\u003e \u003cp\u003e18.2 Cheese 271\u003c\/p\u003e \u003cp\u003e18.2.1 Pasta Filata Cheese 274\u003c\/p\u003e \u003cp\u003e18.2.2 Cooked Curd Cheeses 275\u003c\/p\u003e \u003cp\u003e18.2.3 Other Italian Cheeses 277\u003c\/p\u003e \u003cp\u003e18.3 Salumi 277\u003c\/p\u003e \u003cp\u003e18.3.1 Italian Dry‐Cured Ham 278\u003c\/p\u003e \u003cp\u003e18.3.2 Salami 281\u003c\/p\u003e \u003cp\u003e18.3.3 Mortadella 282\u003c\/p\u003e \u003cp\u003e18.4 Bread 282\u003c\/p\u003e \u003cp\u003e18.5 Conclusions 285\u003c\/p\u003e \u003cp\u003eReferences 286\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Textural Characteristics of Greek Foods 293\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eStefan Kasapis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Background 293\u003c\/p\u003e \u003cp\u003e19.1.1 Olive Oil 293\u003c\/p\u003e \u003cp\u003e19.2 Traditional Greek Cheeses 296\u003c\/p\u003e \u003cp\u003e19.2.1 Feta 297\u003c\/p\u003e \u003cp\u003e19.3 Health Conscious Feta Manufacturing 298\u003c\/p\u003e \u003cp\u003e19.3.1 Texture Profile Analysis of Feta 298\u003c\/p\u003e \u003cp\u003e19.3.2 Full and Low Fat Greek Yogurts 299\u003c\/p\u003e \u003cp\u003e19.4 Popular Emulsion‐Type Meat Products 300\u003c\/p\u003e \u003cp\u003e19.5 Conclusions 301\u003c\/p\u003e \u003cp\u003eReferences 301\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Textural Characteristics of British Foods 305\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAndrew J. Rosenthal and Tim J. Foster\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction – What Are British Foods? 305\u003c\/p\u003e \u003cp\u003e20.2 Roast Beef and Yorkshire Pudding 306\u003c\/p\u003e \u003cp\u003e20.2.1 Culinary Background to the Dish 306\u003c\/p\u003e \u003cp\u003e20.2.2 Nature of the Raw Materials 306\u003c\/p\u003e \u003cp\u003e20.2.3 Textural Considerations 307\u003c\/p\u003e \u003cp\u003e20.3 Fish and Chips 307\u003c\/p\u003e \u003cp\u003e20.3.1 Culinary Background to the Dish 307\u003c\/p\u003e \u003cp\u003e20.3.2 Nature of the Raw Materials 308\u003c\/p\u003e \u003cp\u003e20.3.3 Textural Considerations 309\u003c\/p\u003e \u003cp\u003e20.4 Conclusions 310\u003c\/p\u003e \u003cp\u003eReferences 311\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Textural Characteristics of Traditional French Foods 313\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBernard Launay\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 313\u003c\/p\u003e \u003cp\u003e21.2 Change in Texture Awareness: What and Why? 314\u003c\/p\u003e \u003cp\u003e21.2.1 The “New Cuisine” Style 314\u003c\/p\u003e \u003cp\u003e21.2.2 Restaurants of Foreign Cuisine 314\u003c\/p\u003e \u003cp\u003e21.2.3 Fast‐Food Restaurants 314\u003c\/p\u003e \u003cp\u003e21.2.4 Changes Attributable to the Development of Industrial Food Products 315\u003c\/p\u003e \u003cp\u003e21.2.5 Texture Measurement in Industry and Research Labs 315\u003c\/p\u003e \u003cp\u003eAcknowledgment 318\u003c\/p\u003e \u003cp\u003eReferences 318\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Textural Characteristics of Spanish Foods: Dry‐Cured Ham 319\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSusana Fiszman and Amparo Tarrega\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 319\u003c\/p\u003e \u003cp\u003e22.2 Production of Dry‐Cured Ham 320\u003c\/p\u003e \u003cp\u003e22.2.1 Salting\/Post‐Salting 320\u003c\/p\u003e \u003cp\u003e22.2.2 Ripening 321\u003c\/p\u003e \u003cp\u003e22.3 Sensory Quality of Dry‐Cured Ham 321\u003c\/p\u003e \u003cp\u003e22.4 Sensory Assessment of Dry‐Cured Ham 322\u003c\/p\u003e \u003cp\u003e22.4.1 Texture Attributes 323\u003c\/p\u003e \u003cp\u003e22.4.2 Appearance Attributes 324\u003c\/p\u003e \u003cp\u003e22.4.2.1 Color 324\u003c\/p\u003e \u003cp\u003e22.4.2.2 Odor and Flavor Attributes 325\u003c\/p\u003e \u003cp\u003e22.4.3 Other Sensory Techniques 325\u003c\/p\u003e \u003cp\u003e22.4.4 Factors Affecting the Sensory Features of Dry‐Cured Ham 325\u003c\/p\u003e \u003cp\u003e22.5 Instrumental Texture Techniques for Dry‐Cured Ham 326\u003c\/p\u003e \u003cp\u003e22.5.1 Instrumental TPA 326\u003c\/p\u003e \u003cp\u003e22.5.2 Warner‐Bratzler Test 327\u003c\/p\u003e \u003cp\u003e22.5.3 Other Instrumental Methods for Measuring Texture Features 327\u003c\/p\u003e \u003cp\u003e22.6 Instrumental Methods for Determining Sensory Features Other than Texture 328\u003c\/p\u003e \u003cp\u003e22.7 Health‐Related Aspects of Dry‐Cured Ham 328\u003c\/p\u003e \u003cp\u003e22.8 Final Remarks 330\u003c\/p\u003e \u003cp\u003eAcknowledgments 330\u003c\/p\u003e \u003cp\u003eReferences 330\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Textural Characteristics of German Foods: The German Wurstchen 335\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNorbert Raak, Klaus Durrschmid, and Harald Rohm\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 335\u003c\/p\u003e \u003cp\u003e23.2 Basic Technologies of Sausage Manufacture 336\u003c\/p\u003e \u003cp\u003e23.2.1 Rohwurst 336\u003c\/p\u003e \u003cp\u003e23.2.2 Bruhwurst 337\u003c\/p\u003e \u003cp\u003e23.2.3 Kochwurst 337\u003c\/p\u003e \u003cp\u003e23.3 Sausage‐Related Culture, Stories, and Recent Trends 337\u003c\/p\u003e \u003cp\u003e23.4 Evaluation of Texture and Rheological Properties of Sausages 342\u003c\/p\u003e \u003cp\u003e23.5 Typical Sausage Side Dishes and Condiments 346\u003c\/p\u003e \u003cp\u003eReferences 348\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Textural Characteristics of Traditional Finnish Foods 353\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLiisa Lahteenmaki and Karin Autio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 353\u003c\/p\u003e \u003cp\u003e24.2 Rye Bread 354\u003c\/p\u003e \u003cp\u003e24.2.1 Sensory Attributes 354\u003c\/p\u003e \u003cp\u003e24.2.2 Textural Measurements 354\u003c\/p\u003e \u003cp\u003e24.2.3 The Effect of Ingredients and Processing Conditions on Structural Properties 356\u003c\/p\u003e \u003cp\u003e24.3 Oat β‐Glucan 356\u003c\/p\u003e \u003cp\u003e24.3.1 Sensory Attributes 356\u003c\/p\u003e \u003cp\u003e24.3.2 Rheological Properties 357\u003c\/p\u003e \u003cp\u003eReferences 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VIII Africa 361\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Textural Characteristics of Nigerian Foods 363\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMatthew Olusola Oluwamukomi and Olaide Samuel Lawal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 363\u003c\/p\u003e \u003cp\u003e25.2 Classification of Foods Based on Their Rheological\/Textural Characteristics 364\u003c\/p\u003e \u003cp\u003e25.3 Foods That Flow and Do Not Require Any Chewing During Oral Processing (Newtonian and Non‐Newtonian Fluids) 364\u003c\/p\u003e \u003cp\u003e25.3.1 Newtonian Fluids 364\u003c\/p\u003e \u003cp\u003e25.3.1.1 Palm Wine 365\u003c\/p\u003e \u003cp\u003e25.3.1.2 Pito 365\u003c\/p\u003e \u003cp\u003e25.3.1.3 Kunun from Cereal 365\u003c\/p\u003e \u003cp\u003e25.3.1.4 Nunu from Milk 365\u003c\/p\u003e \u003cp\u003e25.3.1.5 Otika 366\u003c\/p\u003e \u003cp\u003e25.3.1.6 Burukutu 366\u003c\/p\u003e \u003cp\u003e25.3.2 Non‐Newtonian Fluids 366\u003c\/p\u003e \u003cp\u003e25.3.2.1 Ketchup 366\u003c\/p\u003e \u003cp\u003e25.3.2.2 Draw Soups: (\u003ci\u003eOgbono, okra, ewedu\u003c\/i\u003e) 366\u003c\/p\u003e \u003cp\u003e25.4 Semisolid Foods That Are Processed in the Mouth by Squeezing the Tongue and Palate 367\u003c\/p\u003e \u003cp\u003e25.4.1 Pasting Properties of Starch Pastes (Ogi, Tuwo, Amala, Lafun, or Pupuru) 367\u003c\/p\u003e \u003cp\u003e25.4.1.1 Ogi\/Akamu Porridge\/Agidi from Maize 369\u003c\/p\u003e \u003cp\u003e25.4.1.2 Tuwo from Maize 370\u003c\/p\u003e \u003cp\u003e25.4.1.3 Gari \/ Eba from Cassava 370\u003c\/p\u003e \u003cp\u003e25.4.1.4 Pounded Yam (iyan) or Yam Fufu from Yam 372\u003c\/p\u003e \u003cp\u003e25.4.1.5 Amala (Amala isu) from Yam 372\u003c\/p\u003e \u003cp\u003e25.5 Soft‐Solid Foods That Require Chewing but Do Not Have “Crispy”Attributes 373\u003c\/p\u003e \u003cp\u003e25.5.1 Akara from Cowpeas 373\u003c\/p\u003e \u003cp\u003e25.5.2 Warankasi from Milk 375\u003c\/p\u003e \u003cp\u003e25.6 Hard‐Solid Foods Are Crispy and Associated with a Crunchiness 375\u003c\/p\u003e \u003cp\u003e25.6.1 Ipekere Agbado (Maize Fritters) 376\u003c\/p\u003e \u003cp\u003e25.6.2 Maize Kokoro 376\u003c\/p\u003e \u003cp\u003e25.7 Conclusion 377\u003c\/p\u003e \u003cp\u003eReferences 377\u003c\/p\u003e \u003cp\u003eIndex 385\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e Katsuyoshi Nishinari,\u003c\/b\u003e Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China.   \u003c\/p\u003e\u003cp\u003e\"This book takes us on a worldwide tour of food textures that have escaped the homogenizing effects of modern globalization. Each country's particular climate, raw materials, and history combine to create a multitude of unique culinary experiences, knowledge of which has been passed down for generations. Whether cooking professionally or at home, the secret is – as this text makes clear – to correctly structure textures that will bring pleasure to consumers.\" \u003cb\u003e —Camille Michon,\u003c\/b\u003e Professor, Food Material Science, French National Institute for   Agricultural Research, Paris, France \u003c\/p\u003e\u003cp\u003e\"Foods should be nutritious and elicit pleasure from as many of our senses as possible. This book reveals the range of textures developed to satisfy various cultures from around the world. It will provide a thought-provoking overview for understanding the diversity of food texture, and at the same time stimulate ideas on how we can expand our variety of food materials for new products while maintaining desirable textural properties.\" \u003cb\u003e —Allen Foegeding,\u003c\/b\u003e Professor at North Carolina State University, Raleigh, NC, USA \u003c\/p\u003e\u003cp\u003e\"The amazing complexity and diversity of food texture have puzzled many food researchers for a very long time, but finally a book makes it comprehensively simple. A brilliant book strongly recommended for food researchers and those interested in food culture.\" \u003cb\u003e —Jianshe Chen,\u003c\/b\u003e Professor at Zhejiang Gongshang University, Hangzhou, China  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eA complete guide to the textural characteristics of an international array of traditional and special foods\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIt is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eTextural Characteristics of World Foods\u003c\/i\u003e is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eProvides an overview of the textural characteristics of a wide range of foods\u003c\/li\u003e \u003cli\u003eIncludes descriptions of textures and key points of flavor release\u003c\/li\u003e \u003cli\u003eExamines the relationships between the texture, taste, and aroma of each food presented\u003c\/li\u003e \u003cli\u003eIs structured by geographic region\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eRich with essential insights and important research, \u003ci\u003eTextural Characteristics of World Foods\u003c\/i\u003e offers all those working in food science and development a better picture of texture and the multifaceted role it can play.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990147612901,"sku":"NP9781119430698","price":219.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119430698.jpg?v=1761786685","url":"https:\/\/k12savings.com\/products\/textural-characteristics-of-world-foods-isbn-9781119430698","provider":"K12savings","version":"1.0","type":"link"}